Pat chicken dry. Sprinkle salt on both sides.
Cook bacon. Place on paper towel and set aside. Roughly chop.
Save 1tsp of bacon grease. Sauté onions until brown. Remove and set aside.
Pat chicken dry again. Sprinkle pepper on both sides.
Add oil to the pan. Cook chicken for 7-8 minutes on both sides to an internal temp. of 160°F. Set aside and then shred.
**Using a hand mixer is a very easy and quick way to shred meat!
Put potatoes in a deep pot. Cover with water. Add some salt.
Bring potatoes, uncovered, to a roaring boil. Once the water is boiling, set a timer for 10-15 minutes. Potatoes are done when you can easily pierce with a fork.
Reserve 1 cup of potato water, and then strain the rest.
In a dutch oven, pour the corn, evaporated milk, chicken broth, potato water, and potatoes. Add salt and pepper to taste.
Add onions, bacon, and chicken. Heat through.
SERVE & ENJOY!! It's good with Ritz crackers.
Ingredients
Directions
Pat chicken dry. Sprinkle salt on both sides.
Cook bacon. Place on paper towel and set aside. Roughly chop.
Save 1tsp of bacon grease. Sauté onions until brown. Remove and set aside.
Pat chicken dry again. Sprinkle pepper on both sides.
Add oil to the pan. Cook chicken for 7-8 minutes on both sides to an internal temp. of 160°F. Set aside and then shred.
**Using a hand mixer is a very easy and quick way to shred meat!
Put potatoes in a deep pot. Cover with water. Add some salt.
Bring potatoes, uncovered, to a roaring boil. Once the water is boiling, set a timer for 10-15 minutes. Potatoes are done when you can easily pierce with a fork.
Reserve 1 cup of potato water, and then strain the rest.
In a dutch oven, pour the corn, evaporated milk, chicken broth, potato water, and potatoes. Add salt and pepper to taste.
Add onions, bacon, and chicken. Heat through.
SERVE & ENJOY!! It's good with Ritz crackers.